Zucchini and Potato Pancakes Recipe
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup seasoned bread crumbs
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 3 eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 small onion finely chopped
- 4 tablespoons canola oil divided
- 3 cups shredded zucchini (about 2 medium)
- 1 cup shredded peeled potato (1 medium)
- Carbohydrate 24.1076755267047 g
- Cholesterol 122.2925 mg
- Fat 61.6312613622039 g
- Fiber 1.58284157460854 g
- Protein 5.12240174303697 g
- Saturated Fat 30.5830601602603 g
- Serving Size 1 1 serving (106g)
- Sodium 894.104160288322 mg
- Sugar 22.5248339520962 g
- Trans Fat 3.58765167468753 g
- Calories 661 calories
Directions In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 1 dozen. Originally published as Zucchini Potato Pancakes in Country February/March 2007, p51
